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Friday, November 8, 2013

Banh Xeo (Vietnamese Crepes) 越南煎饼

After I made the Vietnamese Bo La Lot, I used the leftover bean sprouts and herbs to make another Vietnamese cuisine Banh Xeo. Banh Xeo is a Vietnamese savoury crepes that stuffed with meat, bean sprouts and herbs. A lot of peoples thought the crepes is a egg crepe, actually the crepes is made with rice flour and colour with turmeric powder but no egg is added. The first time I had this was at Quan An Ngon, Ho Chi Minh Vietnam.

some of the ingredients﻿

if you don't have a good non-stick wok, then you can use non-stick frying pan to make this..﻿

Crispy edges, yum!﻿

Ok, here are some update about my blog:-

My blog will go through some
renovation. I will remove the current blog list (remove those inactive blogs
and some blogs that I seldom visit) and make a new blog list (it may take some
time for me to recover all blogs). Also move the traffic counter to the bottom
of the blog since I don’t really care the traffic figures. Due to my busy schedule,
I have no time to take part of any blog activities in the future (i will try to participate if time is permitted) and also I have
stopped to operate “My Kedai Runcit” shop.

Thanks for all the readers is browsing my
blog every now and then. Anyway, I will still bake, cook and try out new recipes
for my family and sharing in my blog. Hope you all enjoy reading my post!

Heat little
oil in a frying pan, cook prawns and pork slices separately, season with
salt, remove and set aside.

Heat oil in
a wok over low heat, pour batter in the wok and swirl to distribute evenly.
Sprinkle cooked prawns,
pork slices, bean sprouts, carrots, spring onions and corianders over half of the
batter. Cover with the lid, cook for several minutes.

When cooked
through and edges are browned, fold the crêpe over and slide onto a plate.
Repeat for second crêpe.

To serve, serve
as an appetizer to share or a main dish. To eat, wrap a piece of the crêpe
into a lettuce leaf with a few herbs. Dip into the sauce and enjoy!

I feel so lazy to update my blog this week so only posted 1. This vietnamese pancake was introduced to me by my vietnamese gf a long time ago & I haven't had it for a long time too. Love to see the golden colour of it!

Sonia , you wont host Chinese New Year delights next year :D Love the look of your crepes , I think the texture of the Vietnamese crepe is much more better compare to the one which uses egg esp with savoury filling .

I ate the Bing Dong Kai Dan (Rock sugar egg yoke) in Ipoh Old Town, TianJin 天津 Kopi Shop, some 30 years ago. Went to Ipoh to search for the Rock Sugar egg last few years and could not find it. Do you know where to find or how to make Rock Sugar Egg?

I think this is a healthy and clean meal. I might use a thin omelette for the wrap but such a good idea with the thin crepe!! I am always a fan of vietnamese food and this shows why! Simple yet healthy.

LOVE BANH XEO! One of my best friends in London is a wonderful Vietnamese chef and I just got her cookbook- banh xeo is top on my list to try. It's so inspiring and encouraging to see it on your blog too :) Time for me to start doing it too!